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Fresh Fruit Tartlets
~ 6
servings ~
Sweet Pie Pastry (see
"Tips & Techniques")
½ to ¾ pound fresh
fruit (Kiwis, Raspberries, Strawberries)
¾ cup Glaze (recipe
follows)
-
Roll dough on
floured surface to ¼ thick and line six buttered tartlet pans. Chill at least
15 minutes, until dough is firm.
-
Preheat oven to 4000.
Prick dough with fork. Line pastry shells with foil and fill with dried beans
or rice. Bake 8 to 10 minutes, until pastry begins to brown. Remove beans and
foil and continue baking until crisp and brown, about 7 minutes. Let cool
slightly, remove from pans, and finish cooling on a rack.
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Clean the fruit;
slice kiwis and halve strawberries.
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Melt the glaze in a
small pan over low heat and brush the inside of each shell. Arrange the fruit
in the shells and coat thoroughly with glaze. You may assemble the tartlets up
to 3 hours before serving.
Apricot Glaze
1 cup
apricot preserves
2 T water
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Heat
the preserves and water in a small, heavy pan.
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While
still hot, work through a strainer.
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Cover
and refrigerate.
NOTE: The glaze can be made several months ahead and stored, tightly
covered, in the refrigerator. Before using, reheat so glaze will be
melted.
©Tarbell’s 1995
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